Grilled Rainbow Trout with Quinoa and Seasonal Vegetables
A nutritious and flavorful dish featuring grilled rainbow trout served alongside a healthy quinoa salad mixed with seasonal vegetables, providing a perfect balance of protein, healthy fats, and carbohydrates.
Grilled Rainbow Trout with Quinoa and Seasonal Vegetables is a lunch recipe ready in about 35 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
1. Preheat the grill to medium-high heat.
2. Season the rainbow trout fillet with olive oil, salt, pepper, and minced garlic.
3. Place the trout on the grill and cook for about 5-7 minutes on each side or until fully cooked.
4. Rinse the quinoa under cold water and cook it according to package instructions.
5. In a pan, sauté diced zucchini and cherry tomatoes in olive oil until tender. Add spinach and cook until wilted.
6. Mix the cooked quinoa with the sautéed vegetables and squeeze fresh lemon juice over the top.
7. Serve the grilled trout over the quinoa salad.